Potato Frittata Matrix
Starch cake stacking frameworks configured to stretch limited egg lipid volumes to maximum structural depths. Dense, filling, and highly economical.
1. Component Unit Ledger
| Ingredient Component | Volume/Mass | Unit Cost Matrix | Total Cost Allocation |
|---|---|---|---|
| Russet Storage Potatoes (Sliced) | 600g (approx. 3 large) | $0.0013 / g | $0.78 |
| Large Medium-Grade Eggs | 6 Units | $0.20 / unit | $1.20 |
| Storage Yellow Onion (Slivered) | 1 Large (150g) | $0.0014 / g | $0.21 |
| Vegetable Cooking Oil | 45ml (3 tbsp) | $0.0020 / ml | $0.09 |
| Salt Base & Black Pepper | Pinch | Bulk Estimate | $0.02 |
2. Optimization Steps
01 /Starch Softening Layer: Peel your russet potatoes and slice them into thin rounds. Heat 3 tablespoons of cooking oil in a well-seasoned or non-stick skillet over medium heat. Arrange the potatoes and slivered onions in layers, letting them slowly tenderize and sweat in the hot fat without getting crispy or brown.
02 /Egg Fluid Preparation: Crack 6 eggs into a bowl, whisking thoroughly with a heavy pinch of salt and black pepper to break down the whites into a completely uniform liquid binder fluid.
03 /Thermal Convergence & Set: Once the potatoes are soft, drain off any excessive surface oil and pour your whisked egg liquid directly over the hot potato cake structure. Turn heat down low, cover the pan, and cook for 10 minutes until the bottom sets. Carefully flip onto a plate and slide back into the pan to finalize the top seal.